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Cauliflower and Ham Casserole Recipe
Cauliflower and Ham Casserole Recipe photo by Taste of Home

Cauliflower and Ham Casserole Recipe

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4.5 6
Publisher Photo
My mother made this recipe many times while I was growing up. I remember leaning on the table to watch her. Cooking has always been a hobby of mine, along with sewing and crafting.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 1 tablespoon chopped onion
  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1 medium head cauliflower, cut into florets, cooked and drained
  • 2 cups cubed fully cooked ham
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 6 saltines, crumbled

Nutritional Facts

One serving (prepared with margarine fat-free milk and lean ham and without salt) equals 209 calories, 12 g fat (0 saturated fat), 33 mg cholesterol, 942 mg sodium, 11 g carbohydrate, 0 fiber, 15 g protein. Diabetic Exchanges: 2 meat, 2 vegetable

Directions

  1. In a saucepan over medium heat, saute chopped onion in 2 tablespoons of butter until tender. Stir in flour, salt and pepper until smooth. Gradually add milk; cook and stir for 2 minutes or until thick and bubbly.
  2. Remove from the heat; stir in cheese until melted. Fold in cauliflower, ham, mushrooms and pimientos. Pour into a greased 2-qt. casserole.
  3. In a small saucepan, brown cracker crumbs in remaining butter; sprinkle over casserole. Cover and bake at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until heated through. Yield: 6 servings.
Originally published as Cauliflower and Ham Casserole in Country Extra January 1997, p51

Reviews for Cauliflower and Ham Casserole

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 16, 2016

"This is good, but I felt it needed a couple of changes. I added peppers as another recommended, instead of the mushrooms (next time I might leave out the peppers and pimentos). Also, I felt it needed more cheese sauce so I doubled it--big mistake. It was too soupy. Next time I'll do one and a half times the sauce. I didn't add salt, but instead added mustard powder, pepper and a couple of drops of hot pepper sauce. Next time I will add a little billion or soup base to the milk.

It is a good recipe that adapts well go changes."

MY REVIEW
Reviewed Dec. 30, 2015

"Excellent recipe. We added frozen peas for a little added color."

MY REVIEW
Reviewed Sep. 16, 2012

"I would leave out the salt all together as the ham, saltines and the chesse all have salt in them. The recipe says Diabetic Friendly but I Found that is was not Heart Friendly."

MY REVIEW
Reviewed Jun. 6, 2012

"Our house is big on flavor, so I substituted about 1/4 C diced green pepper in place of the pimientos (sauteed them with onions in first step.) We also used low-salt saltines, Penzey's Northwoods seasoning in place of the salt, and a few healthy shakes of Durkee's Peppery Mustard grill creations seasoning for the pepper. It was 'delish!"

MY REVIEW
Reviewed Jan. 22, 2012

"This was a very tasty and easy casserole to put together. I used 2 bags (16 oz each) of defrosted cauliflower. Microwaved about 4 minutes and drained before adding."

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